Master the techniques of making your perfect grain bowl
Ancient grains are making their way back into the modern-day diet, which is great news for health-inspired home cooks. They have always been around, but now you can find bulgur wheat, freekeh, buckwheat, quinoas, rices, barley, farro, kamut, wheatberries, and spelt at your local market.
Here are recipes for every appetite, including lighter fare such as salads, filling vegetarian (even vegan) meals, as well as heartier bowls with meat and seafood. There are one-pot recipes such as stews and risottos, as well as classic assembled grain bowls topped with dressings and sauces. All of them can be prepared in advance for quick, healthy weekday meals that are far from boring.
Many of the dishes use gluten-free grains, such as buckwheat and rice. And grain bowl additions, such as fruits, vegetables and proteins are so adaptable that it is easy to eliminate or add items based on any fussy eaters in the family.
ANNA SHILLINGHAW HAMPTON is a commercial and editorial food stylist and recipe developer. Based in New York City, her clients include Real Simple, Epicurious, Seagram's Gin, Blue Apron and Outside Magazine.
"Grain Bowls, a new cookbook by Anna Shillinglaw Hampton, makes you feel healthy just by reading the recipes. In addition to the nutritional benefits that come with eating more grains, they're also economical. The variations and combinations for grain bowls seems endless in this collection of recipes; the range of low-cost meals is a bonus. "Grain Bowls" promotes good quality, healthy food. Bear in mind that the key to using these recipes is advance preparation, but as most cooks know, good food is worth the planning and effort." - Portland Press Herald (Maine)
